Vegan Coconut Cupcakes (Makes 8 Cupcakes):
3/4 cup raw sugar
1 1/4 cups oat flour
1/3 cup vegan shortening (mixed into the flour, not melted)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soy milk
3/4 teaspoon vanilla extract
3/4 teaspoon coconut extract
1. Preheat oven to 350 degrees Fahrenheit. Line cupcake pans with liners.
2. Combine all the dry ingredients in one bowl and all the wet ingredients in another. Mix them each, then mix them together.
3. Using an ice cream scoop (perfect for portion control), transfer the batter into the liners. Bake for 20 minutes, rotating the pan after 10 minutes, or until tops of cupcakes are firm. Let cool.
1/2 cup vegan shortening
1/2 cup vegan margarine
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
Shaved coconut for garnish (about 1 cup)
Mix all ingredients together, then spread on the cupcakes. Garnish with shaved coconut.
Instead of garnishing with shaved coconut, try vegan vanilla frosting and use black gum drops and licorice to make faces so they look like ghosts.